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Almond Brittle Bars
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Ingredients
1 cup butter (no substitutes)
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/2 cups almond brittle chips
1 cup miniature semisweet chocolate chips
Method
Melt butter and unsweetened chocolate together over low heat until melted; remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen.
Ellen Harrington, Ft. Wayne, Ind.
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Apricot Bar Cookies
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Ingredients
1/3 cup honey
1/3 cup molasses
1/3 cup oil
1/4 cup orange juice
1 1/2 cups oatmeal
1 cup flour
1 cup snipped dried apricots
1 cup raisins
1/2 cup toasted wheat germ
Pinch salt
Method
Beat honey, molasses, oil and juice. In separate bowl, mix together oatmeal, flour, apricots, raisins, wheat germ and salt; add honey mixture and stir just until dry ingredients are moistened. Press mixture into well-greased 9-inch square pan. Bake at 375 degrees for 20–25 minutes or until firm to touch. Cool and cut into squares.
Dana Collins, Indianapolis, Ind.
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Brownies
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Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa
1/2 cup flour
1/2 cup chopped nuts
Method
Cream butter and sugar. Add eggs and vanilla and beat until light and fluffy. Add cocoa, flour and nuts. Bake in 8-inch greased pan at 325 degrees for 30–35 minutes.
Laura Scott, Ft. Wayne, Ind.
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Candied Orange Slice Bars
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Ingredients
4 eggs
2 cups brown sugar
1 tablespoon water
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups flour
1/4 cup nuts
1 (8-ounce) package candied orange slices
Method
Beat eggs well; add sugar and blend. Stir in water, salt and vanilla. Fold in 1 cup of flour. With remaining flour, coat nuts and orange pieces and fold into mixture. Pour into greased 9x13-inch pan lined with waxed paper. Bake at 350 degrees for 30 minutes. Turn out on board; peel off paper. Allow to cool and ice. Cut into bars.
Icing:
Ingredients
Method
Mix together sugar, juice and butter until smooth.
Elaine Schaefer, Indianapolis, Ind.
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Cherry Cheese Bars
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Ingredients (crust)
1/2 cup chopped walnuts
1 1/4 cups flour
1/2 cup brown sugar, packed
1/2 cup butter
1/2 cup coconut
Method
Combine flour and brown sugar. Cut in butter until fine crumbs. Add nuts and coconut and mix well. Remove 1/2 cup of mixture and set aside. Press remaining crumbs in greased 9x13-inch pan. Bake at 350 degrees for 12 to15 minutes until brown.
Ingredients (filling)
1 8-ounce pkg. cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla
1 can cherry pie filling
Method
Beat cream cheese, sugar, egg and vanilla until smooth. Spread over hot baked crust. Bake 10 minutes at 350degrees. Spread pie filling over layer. Combine 1/2 cup chopped nuts with crumbs. Sprinkle evenly over cherries. Bake 15 minutes at 350 degrees. Cool.
Lorna Travis, Rockford, Ill.
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Chocolate Oatmeal Bars
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Ingredients
1 cup flour
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
1 1/4 cups quick oats
2 cups milk chocolate chips
3/4 cup finely chopped nuts (optional)
Method
Combine flour and cinnamon. Beat butter, sugars and vanilla until creamy; beat in egg. Gradually combine the four mixture with the sugar mixture. Stir in oats, 3/4 cup chocolate chips and 1/2 cup nuts. Spread onto lightly greased 13 x 9-inch baking pan. Bake at 350 degrees for 22 to 28 minutes or until center is set. Immediately sprinkle with remaining chips; let stand for 5 minutes or until chips are shiny. Spread chips and then sprinkle with remaining nuts. Cool in pan on wire rack.
Sharon Swanson, Indianapolis, Ind.
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Cocoa Brownies
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Ingredients
Method
Mix together sugar and eggs; add oil and vanilla. Stir in cocoa, salt and flour; mix well. Bake in greased 8-inch pan at 300 degrees for 30–35 minutes.
Rachel Venish, Ft. Wayne, Ind.
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Cranberry Cheese Bars
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Ingredients
2 cups flour
1 1/2 cups regular (not instant) oatmeal
3/4 cup plus 1 tablespoon brown sugar
1 cup margarine or butter, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16-ounce) can whole berry cranberry sauce
Method
Combine flour, oats and 3/4 cup sugar; cut margarine into dry mixture with pastry blender until crumbly, reserving 1 1/2 cups of crumb mixture. Press remainder firmly in bottom of greased 9x13-inch baking pan. Bake at 350 degrees for 15 minutes.
Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust. Combine remaining 1 tablespoon sugar and corn starch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumbs. Bake at 350 degrees for 40 minutes or until golden brown. Cool; store in refrigerator.
Linda Keeney, Indianapolis, Ind.
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Dream Bars
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Bottom Layer:
Ingredients
Method
Mix together butter, sugar and flour. Press into a greased 9x13-inch pan. Bake at 350 degrees for 8–10 minutes.
Top Layer:
Ingredients
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup shredded coconut
1 cup corn flakes
1 cup chopped nuts
Method
Beat eggs until light; add sugar and vanilla. Stir in salt, coconut, corn flakes and nuts. Spread on top of baked crust and bake at 350 degrees for 25 minutes. (Substitute 2–3 tablespoons flour for corn flakes, if desired.)
Wilma Weisz, Ft. Wayne, Ind.
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French Lemon Bars
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Ingredients
1 1/2 cups flour
3/4 cup butter or margarine
1/3 cup confectioners’ sugar
3 eggs, well beaten
1 tablespoon flour
1 1/2 cups sugar
3 tablespoons lemon juice
Confectioners’ sugar
Method
Mix together flour, butter and confectioners’ sugar; pat into greased 9x9-inch pan. Bake at 350 degrees for 20 minutes. Mix together eggs, flour, sugar and lemon juice; pour over baked crust. Bake at 350 degrees for 20 minutes. Lightly sift confectioners’ sugar over top after removing from oven.
Janet Borton, Ft. Wayne, Ind.
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Layered Cookie Bars
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Ingredients
1 cup flour
1 cup oatmeal
1/2 cup butter or margarine
3/4 cup brown sugar
1–1 1/2 cups coconut
1 (8-ounce) package chocolate chips
1 (8-ounce) package butterscotch chips
1 cup nuts
1 can eagle brand milk
Method
Mix together flour, oatmeal, butter and sugar; press into a 9x13-inch baking dish. Sprinkle coconut, chocolate chips, butterscotch chips and nuts over crust. Drizzle milk over top and bake at 350 degrees for 25 minutes.
Janet Borton, Ft. Wayne, Ind.
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Orange White Chocolate Bars
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Ingredients
1/2 cup dried apricots, finely chopped
2 tablespoons orange liqueur
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon orange peel, grated
1 teaspoon lemon peel, grated
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons butter
2 ounces cream cheese
4 ounces real white chocolate, finely chopped
1 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 extra-large eggs
2/3 cup sugar
4 ounces white chocolate, coarsely chopped
Method
Butter sides of a 9- to 10-inch spring-form pan. Dust pan with flour; tap out excess. Mix apricots, liqueur, juice concentrates, peels and vanilla; set aside. Melt butter and cream cheese in saucepan over low heat, stirring constantly. Remove from heat. Add 4 ounces finely chopped white chocolate and let stand 5 minutes. Stir gently to mix; cool. Sift together flour, ginger and salt. Whisk eggs and sugar until thickened, about 1 minute. Fold in apricot mixture and 4 ounces coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan and bake 25 minutes or until fork comes out clean. Transfer to rack to cool.
Glaze
Ingredients
2/3 cup confenctioner's sugar
2 1/4 teaspoons orange liqueur
2 1/4 teaspoons frozen orange juice concentrate
Method
Mix together confectioner's sugar, orange liqueur and orange juice concentrate. Spread over bars. Let stand until glaze sets, about 20 minutes. Cut into squares and remove from pan.
Sharon Swanson, Indianapolis, Ind.
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Peanut Butter Oatmeal Chewies
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Even better when made a day or two ahead!
Ingredients
1/2 cup butter or margarine
1 1/2 cups brown sugar
2 eggs
1/2 cup chunky peanut butter
1 1/2 cups oatmeal
1 cup flour
Pinch salt
Method
Cream together butter and brown sugar; blend in eggs and peanut butter. Add oatmeal, flour and salt., Place in greased 13x9-inch pan. Bake at 325 degrees for 35 minutes. Cut into bars when cooled.
Patty Jones, Indianapolis, Ind.
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Pecan Pie Bars
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Ingredients
1 cup flour
1/2 cup quick oats
1/4 cup brown sugar
1/2 cup butter
3 eggs
3/4 cup light corn syrup
1 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup brown sugar
1 tablespoon flour
Method
Combine 1 cup flour, oats and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Bake at 350 degrees for about 12–15 minutes. Beat eggs slightly; add corn syrup, pecans, vanilla, salt 1/2 cup brown sugar and 1 tablespoon flour; blend well. Pour over the partially baked crust. Bake at 350 degrees for 25 minutes.
Wilma Weisz, Ft. Wayne, Ind.
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Pumpkin Cheesecake Bars
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Ingredients
1 cup flour
1/3 cup packed light brown sugar
5 tablespoons butter, softened
1/2 cup finely chopped nuts
1 (8-ounce) package softened cream cheese
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs, lightly beaten
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon vanilla
Method
Combine flour and brown sugar; cut in butter to make a crumb mixture; stir in nuts. Reserve 3/4 cup of mixture for topping. Press remaining mixture into an 8-inch-square pan. Bake at 350 degrees for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla; blend until smooth. Pour over baked crust. Sprinkle with reserved crumbs. Bake for an additional 30 to 35 minutes. Cool before cutting.
Sharon Swanson, Indianapolis, Ind.
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Pumpkin Pie Squares
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Ingredients
1/2 cup butter
3/4 cup + 2 tablespoons flour
1/2 cup oatmeal
1/3 cup brown sugar
Method
Mix the above ingredients together and press into bottom of 9x13-inch pan. Bake at 350 degrees for 15 minutes.
Ingredients
1 13-1/2 ounce can evaporated milk
1 16-ounce canned pumpkin (2 cups)
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
Method
Combine above ingredients and pour over baked crust. Bake for 20 more minutes.
Ingredients
1/2 cup chopped walnuts
1/2 cup brown sugar
2 tablespoons butter
Method
Combine and sprinkle over partially baked filling. Bake for 20 more minutes. Cool in pan. Cut in 2-inch squares. Refrigerate.
Lorna Travis, Rockford, Ill.
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Quick Chewy Cherry Bars
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Ingredients
1 (2-crust) pie crust mix
1 (3 1/2-ounces) can Angel Flake coconut
1 cup chopped pecans
1/4 cup flour
1/4 cup light brown sugar
2 tablespoons butter, melted
1 can cherry pie filling
1 can sweetened condensed milk
Method
Prepare pie crust until crumbly. Pat on bottom of ungreased 13x9-inch pan. Bake at 450 degrees for 8–10 minutes until lightly browned; cool. Reduce oven temperature to 350 degrees.
Combine coconut, nuts, flour, sugar and butter. Pour pie filling evenly over baked crust. Pour sweetened condensed milk evenly over pie filling. Sprinkle coconut mixture on top. Bake at 350 degrees for 45–50 minutes until lightly browned. Cool before cutting; loosely cover leftovers. Makes 12–15 bars.
Marge Dostal, Indianapolis, Ind.
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Raspberry Bars
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Ingredients
2 cups flour
1/2 cup sugar
3/4 cup butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans
12 ounces raspberry preserves
1/2 cup chopped pecans
Method
Combine flour, sugar, butter, salt and vanilla. Beat at low speed, until well combined and mixture resembles small peas. Stir in 1/cup pecans; set aside 3/4 cup of this mixture. Press remaining crumb mixture in 9-inch square pan. Spread preserves over crumb mixture. Sprinkle with remaining 1/2 cup pecans and reserved crumbs. Bake at 350 degrees for 35–40 minutes or until crumb mixture is lightly browned and preserves are bubbly. Allow to cool completely. Makes 36 bars.
Elaine Schaefer, Indianapolis, Ind.
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Rhubarb Dream Bars
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Ingredients
2 cups flour
3/4 cup confectioners’ sugar
1 cup butter or margarine
4 eggs
2 cups sugar
1/2 cup flour
Dash salt
4 cups finely diced rhubarb
Vanilla ice cream
Method
Combine 2 cups flour and confectioners’ sugar; cut in butter until crumbs form. Press in 15x10x2-inch jelly roll pan. Bake at 350 degrees for 15 minutes. Blend together eggs, sugar, 1/2 cup flour and salt; fold in rhubarb. Spread rhubarb mixture over hot crust and bake at 350 degrees about 45 minutes until filling is lightly browned. Serve with vanilla ice cream.
Peggy Moss, Ft. Wayne, Ind.
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Toffee Bars
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Ingredients
1 cup butter
1 cup brown or raw sugar
1 egg
Pinch salt
1 teaspoon vanilla
2 cups flour
1 1/2 cups chocolate chips
Method
Cream together butter and sugar. Stir in egg, salt, vanilla and flour; mix well. Pat into a greased jelly roll pan. Bake at 350 degrees for 15 minutes and remove from oven. Pour chocolate chips on top. When melted spread evenly over the top. Let cool. Cut into bars when chocolate starts to harden, usually an hour or more.
Laura Scott, Ft. Wayne, Ind.
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Unleavened Fudge Brownies
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Ingredients
4 eggs
2 cups sugar
2/3 cup oil
2 teaspoons vanilla
1 1/2 cups flour
2/3 cup cocoa
1 teaspoon salt
Fudge sauce
Vanilla ice cream
Method
Mix together eggs and sugar; add oil and vanilla. Stir in flour, cocoa and salt. Place in greased 13x9-inch pan and bake at 350 degrees for 25 minutes. Serve with warmed fudge sauce and vanilla ice cream.
Peggy Moss, Ft. Wayne, Ind.
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Yum Yum Bars
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Ingredients
3 cups flour
1 1/2 teaspoons salt
1 cup butter or margarine
2 cups brown sugar
3 eggs
3 teaspoons vanilla
1 package butterscotch chips
1 cup chopped walnuts
Method
Sift flour and salt together. Mix butter, sugar, eggs and vanilla until smooth and creamy. Add flour and salt mixture gradually, stirring after each addition. Stir in half of the butterscotch chips and half of walnuts. Pour into a greased 9x13-inch pan. Top with remaining chips and nuts. Bake at 350 degrees for 25 minutes. Cool completely before cutting.
Cynthia McClain, Indianapolis, Ind.
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